Directions:BiscuitPreheat the oven to 190 C. Whisk untill stiff egg whites with sugar. Then add the yolks simply mixed with a fork and then the cocoa powder sifted. Put it in the pan previously greased and bake for 10-15 minutes. Let it cool before using it.

Bavarian creams:Bring milk to boil then add yolks simply mixed with a fork together with the sugar.Mix and let it cool at 85° C (this step is the most delicate one because the custard could clot. To avoid it, bring the custard far from fire and mix continuously). Add the gelatin. Put the custard equally in 3 different bowls.Add the 3 chocolate (one for each bowl), previously reduced iln little pieces in order to melt quickly. When the creams will be around 30° C, add the whipped cream (it should not be overwhipped, just a cream) 1/3 in each custard. Mix them.

Assembly:Spread the dark cocolate mousse over the top of the cooled cake in the ring and smooth it with the spatula. Place the cake into the freezer for 15 minutes.Spread the milk chocolate mousse over the top of the dark one and set back into the freezer for 15 minutes.Repeat the previous step also with white chocolate mousse and set into the fridge for at least 8 hours (or overnight).Before serving, run a thin knife around the edge, open the lock and lift off the springform pan ring.Garnish the cake with chocolate curls or shaving if desired.Store it in the fridge.The cake can be frozen for up to several weeks.